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Radicchio Salad with Roasted Fennel and Pears
A salad of fresh pears, fennel and walnuts was the starting point for this autumnal mix of sweet, salty and bitter notes. We roast fresh fennel and Bosc pears under the broiler to soften them and concentrate their flavors before combining them with ribbons of radicchio, toasted walnuts and cheese. Shaved Parmesan or crumbled Gorgonzola both work beautifully in the salad, so use whichever you prefer.
6
Servings
Tip
Don’t use pears that are ripened to the point of custardy softness. They still should have some crunch or roasting may make them mushy. Don’t peel the pears. Their skins add a burnished russet hue to the salad and also help keep the pieces intact. Finally, don’t forget to drizzle the flavorful juices accumulated on the baking sheet over the just-assembled salad.
35 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
¼
cup cider vinegar, plus more if needed
Directions
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01Heat the oven to broil with a rack about 6 inches from the element. Mist a broiler-safe rimmed baking sheet with cooking spray. In a small bowl, whisk together the oil, vinegar, thyme, and ¼ teaspoon each salt and pepper. In a large bowl, toss the fennel with 2 tablespoons of the dressing, then distribute in an even layer on one side of the prepared baking sheet.
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Delicious, full flavored and easy.